Peanut Butter and Apple Pancakes

During a recent trip to Costco, I had a major pancake craving and I knew it would have to be something unique and healthy. Besides being on a perpetual diet these days and having Type 1 Diabetes since 17, I would also be writing this recipe for the Costco Diabetes Magazine Website CDiabetes.com. So cool, right?!? I went on the search for healthy, low glycemic, diabetic friendly ingredients to keep my sugar under control so I could eat the entire stack of pancakes (like I always do). I wandered the store for inspiration and with all of Costco’s signature brand items, I had no problem coming up with a recipe on the spot. It all began when I found the organic pre-sliced Crunch Pak sweet apples in the refrigerator section. Next up came the Kirkland Signature Natural Creamy Peanut Butter with only dry roasted peanuts and sea salt on the list of ingredients. Since I love eating apples with peanut butter, it only made sense to turn that into my new pancake recipe. With the addition of Kirkland Signature Plain Greek Yogurt in place of milk and Carrington Farms Ready to Eat Organic Flax Hemp Blend in place of all-purpose flour, I was armed with all I needed to make healthy diabetic-friendly pancakes. Besides the sliced apples, raw unfiltered honey and flax hemp blend, all other ingredients in this recipe are Kirkland Signature items.

To make the compote, combine the apples, water, honey and cinnamon in a small pot, bring the mixture to a boil then lower to a simmer and cook for 30 minutes.

Stir the mixture occasionally then mash the apples in a food processor for a smooth consistency. If you like your apples chunky, just smash them with the back of a fork. Set the apple compote aside to cool slightly.

Peanut Butter and Apple Pancakes

While the apple compote is cooling, prepare the pancake batter. Combine all of the pancake ingredients together in a bowl and stir to combine. If the batter is too thick, add a bit more Greek yogurt to smooth it out.

Heat a nonstick skillet or griddle over medium-high heat. If you are using a griddle, lightly grease with a tablespoon of butter.

Using a ¼ cup measuring cup, pour the batter onto the hot griddle, keeping 2 inches between each pancake so they have space to spread and are easy to flip.

Cook the pancakes until the tops begin to bubble, around 2 minutes, then carefully flip the pancakes and cook for one more minute.

I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!